Sautéed samphire with salt marsh lamb 28 September 2015

Serves 4

Rinse the samphire in cold water, then pinch off any woody ends with your thumb nail and forefinger.

Season the lamb liberally with sea salt and black pepper. Heat 1 tbsp of the oil in a large frying pan until smoking hot, then sear the chops for 1 minute on each side.

Reduce the heat to medium and cook the chops for 2 – 3 minutes on each side or until done to your liking. Transfer the chops to a warm plate, cover loosely with foil and leave to rest while you cook the samphire.

Heat the rest of the oil in a sauté pan and fry the sliced garlic for 1 minute or until fragrant, being careful not to let it colour.

Add the samphire to the pan and sauté for 1 – 2 minutes – it should be hot, but still a vibrant green and only just starting to soften.

Take the pan off the heat and squeeze over one of the lemon halves, then season to taste with black pepper.

Serve the samphire with the lamb chops and the other lemon half, cut into wedges.